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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 329.5
  • Total Fat: 3.5 g
  • Cholesterol: 78.4 mg
  • Sodium: 1,057.7 mg
  • Total Carbs: 52.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 19.4 g

View full nutritional breakdown of Dad's Homemade Chicken Noodle Soup calories by ingredient
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Dad's Homemade Chicken Noodle Soup

Submitted by: AMBARRY1975

Introduction

My father used to make this when I was sick, it was the best chicken soup I have ever had. A little high on sodium so usually I substitute for the low sodium broth. Another alternative for this soup is using wheat flour to make the noodles instead of white flour. My father used to make this when I was sick, it was the best chicken soup I have ever had. A little high on sodium so usually I substitute for the low sodium broth. Another alternative for this soup is using wheat flour to make the noodles instead of white flour.
Number of Servings: 12

Ingredients

    Noodles:
    2 cup flour
    1 tsp Salt
    2 egg yolk
    1 egg whole
    1 tsp Canola/Olive Oil Blend
    1/3 cup Water

    Soup:
    18.4 oz Chicken Breast
    10 cup Chicken Broth
    1 tbsp Chopped Garlic
    1 tsp Garlic Powder
    1 tbsp Dried Parley
    1 tsp Seasoned Salt
    1 tsp Celery Salt
    .5 tsp Celery Seed
    .5 tsp Pepper

Directions

Noodles:
1. In large mixing bowl, stir together 1-3/4 cups flour and the salt. Make a well in the center of dry mixture. In small mixing bowl combine egg yolks, egg, water and oil. Add to dry mixture. Mix well.

2. Sprinkle kneading surface with the remaining flour. Turn dough out onto floured surface. Knead til dough is smooth and elastic. Cover and let rest for 10 minutes.

3. Divide dough into 4 equal portions, and roll each portion to about 1/16" thick. Let stand for 20 minutes. Use pizza cutter to create your ideal noodle size.

Soup:
1. Boil chicken until tender (this can be done while working on noodles). After tender drain and let cool.

2. Combine chicken broth, garlic, garlic powder, parsley, season salt, celery salt, celery seed, pepper in Large pot.

3. Shred chicken and add to broth.

4. Add noodles, and bring to boil for about 10 minutes.

5. Lower heat to low and let simmer for 60-70 minutes.

Serving Size is 1.5 cups.

Serves 10.

Number of Servings: 12

Recipe submitted by SparkPeople user AMBARRY1975.






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Member Ratings For This Recipe

  • Good. - 12/10/11

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  • I made the noodles with whole wheat flour, used them in my regular chicken soup,with some extra light veggies (leek, red pepper, bok choy)many calories. They were excellent. I used 1/4th recipe, saved the rest for other uses, & still got a 3 qt. pot of thick, - 2/18/10

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  • This is like what is offered at the carry-ins in my community of people of German and/or Amish descent.
    Only recipe on SP that is even close to the traditional. - 8/2/09

    Was this review helpful?   yes  No